Super Easy Pumpkin Pie Recipe

| November 23, 2018 | 12 Comments

Super Easy Pumpkin Pie 

When I think of Fall, I always imagine that perfect slice of homemade pumpkin pie waiting to be eaten, with a dollop of whipped cream to top it off… My mouth is already watering just thinking about it! There’s just something about the season and pumpkin desserts that go hand-in-hand, and I couldn’t imagine not whipping up a pie each year to gather the family around the table at Thanksgiving and on Halloween.

 

Super Easy Pumpkin Pie 

Piece of pumpkin pie on a white plate.

 

This year, if you’re looking to invest the time to prepare a good old Homemade Pumpkin Pie, look no further: this recipe is bound to be an instant hit! It was with my family! You’ll never want to eat another store-bought pumpkin pie again after having a slice of this!

 

Super Easy Pumpkin Pie Recipe

A piece of Pumpkin Pie on a white plate.

 

  • REP 
  • COOK 
  • TOTAL 

This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).

 
 
Super Easy Pumpkin Pie 

Piece of pumpkin pie on a white plate.

 

Super Easy Pumpkin Pie Recipe

INGREDIENTS

  • Chilled pie dough for one single-crust 8 or 9-inch pie, see our pie crust recipe, or store brought
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 cups fresh pumpkin puree, see our recipe, or 1 can of pumpkin puree 
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

DIRECTIONS

CRUST

  • Prepare crust according to our recipe. If you use a store-bought crust, follow the instructions on the package for blind baking.
  • Preheat the oven to 400°F.  
  • Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Bake for 15 minutes. Take the crust out of the oven. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it.
  • Refrigerate while you make the pie filling.

 

How To Make Pumpkin Puree

Pumpkin Puree

 

PIE FILLING

  • Whisk eggs and both sugars together until smooth.
  • Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt.
  • Stir until well blended.

 

 
Super Easy Pumpkin Pie Recipe

Pumpkin Pie Ingredients

 

BAKE THE PIE

  • Heat oven to 375 degrees F.
  • Transfer pie shell to a baking sheet.
  • Pour pumpkin filling into the pie shell.
  • Bake 45 to 60 minutes or until a toothpick plunged into the centre of the pie, comes out clean.
  • Rotate once or twice during baking.
  • If the top of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 10 minutes and serve warm or cool for 2 hours until room temperature.
  • Cut into 6 wedges and add homemade whipped cream or ice cream.

Makes 1 (9-inch) pie

 

Super Easy Pumpkin Pie 

Piece of pumpkin pie on a white plate.

 

I hope you enjoyed the Super Easy Pumpkin Pie Recipe! If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

 

Super Easy Pumpkin Pie Recipe
Prep Time
30 mins
Cook Time
1 hr
Rest
10 mins
Total Time
1 hr 30 mins
 
When I think of Fall, I always imagine that perfect slice of homemade pumpkin pie waiting to be eaten, with a dollop of whipped cream to top it off… My mouth is already watering just thinking about it!
Course: Dessert
Cuisine: Canadian
Keyword: pumpkin, pumpkin pie
Servings: 6
Ingredients
  • Chilled pie dough for one single-crust 8 or 9-inch pie see our pie crust recipe, or store brought
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 cups fresh pumpkin puree see our recipe, or 1 can of pumpkin puree
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
Instructions
CRUST
  1. Prepare crust according to our recipe. If you use a store-bought crust, follow the instructions on the package for blind baking.
  2. Preheat the oven to 400°F.
  3. Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Bake for 15 minutes. Take the crust out of the oven. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it.
  4. Refrigerate while you make the pie filling.
PIE FILLING
  1. Whisk eggs and both sugars together until smooth.
  2. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt.
  3. Stir until well blended.
  4. BAKE THE PIE
  5. Heat oven to 375 degrees F.
  6. Transfer pie shell to a baking sheet.
  7. Pour pumpkin filling into the pie shell.
  8. Bake 45 to 60 minutes or until a toothpick plunged into the centre of the pie, comes out clean.
  9. Rotate once or twice during baking.
  10. If the top of the crust becomes too dark, cover with a thin strip of aluminum foil.
  11. Cool on a wire rack for 10 minutes and serve warm or cool for 2 hours until room temperature.
  12. Cut into 6 wedges and add homemade whipped cream or ice cream.
  13. Makes 1 (9-inch) pie

 

 

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Category: Desserts, Fall, Food, Friday Food Frenzy, Recipes, Thanksgiving, Themes, Weekly Themes

About the Author ()

Lyne is happily married and has two amazing teenagers. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

Comments (12)

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  1. Lynda Cook says:

    Mmmmm, pumpkin pie is one of my favourites!!

  2. krisha4444 says:

    oh wow this is so easy even i can do it 🙂 this will be great for when we host my families Christmas dinner

  3. Leanne says:

    This is an awesome recipe for Christmas dinner . I’ve never tried making a pie before but this doesn’t sound to difficult. Thanks for sharing , will pin it for later .

  4. sarah alexis says:

    Wow that does sound super easy! I will have to give this one a try 🙂 thanks for sharing!

  5. Calvin says:

    Don’t think I’ve ever made pumpkin pie myself .. now that I think of it. i love to eat it though

  6. aliyadaya says:

    Love Pumpkin Pie… And making your own puree is so much better than a canned version (thanks for including that recipe).

  7. Jennifer Wilson says:

    Pumpkin pie is my favorite pie of all!

  8. Kristi says:

    This is a classic recipe. I always find pumpkin pie so comforting.

  9. hmrcarlson says:

    My father was in charge of making the pumpkin pies while I was growing up. This is almost the same recipe. Brings back fomd memories.

  10. Veronica Lee says:

    I love tasty and easy recipes like this!

  11. Lynda Cook says:

    Mmmmm, I still need to try this, I have homemade puree in the freezer, but my Santas choice came in and it’s buried now, I will have to do a search and rescue lol

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